Description
A refreshing and vibrant salad that combines the creaminess of avocado with the crunch of cucumber, all drizzled in a zesty lemon dressing.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup olive oil
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Start by draining and rinsing the chickpeas to remove excess sodium. Meanwhile, dice the cucumber, avocado, and red onion; halve the cherry tomatoes, and chop the parsley.
- Make the lemon dressing: In a small bowl, whisk together fresh lemon juice, olive oil, honey (or maple syrup), salt, and pepper. Stir well until all ingredients are combined.
- Combine the salad: In a large mixing bowl, combine the chickpeas, diced cucumber, avocado, red onion, cherry tomatoes, and parsley.
- Add the dressing: Pour the lemon dressing over the salad and gently mix to ensure everything is evenly coated without mashing the avocado.
- Taste and adjust: Give your salad a taste and adjust the seasoning if necessary. Add more lemon juice or salt as preferred.
- Serve: This salad is best served fresh, but it can also sit for about 30 minutes to let the flavors meld.
Notes
Choose ripe avocados for optimal creaminess. Chill before serving for an extra refreshing taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean